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Peanut Butter Oatmeal Cookies




Source of Recipe


Bon Appetit March 1997


List of Ingredients




1/2 cup all-purpose flour
1/3 cup old fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chunky peanut butter
1 cup brown sugar - packed
1/2 cup butter - at room temperature
1/4 cup honey
1 large egg
1 teaspoon vanilla extract
5 ounces semisweet chocolate chips

Recipe



In a medium bowl, mix flour, oats, baking soda, and slat. In a large bowl, using an electric mixer, beat peanut butter, brown sugar, butter, honey, egg, and vanilla until well blended. Stir dry ingredients into peanut butter mixture in 2 additions. Stir in chocolate chips. Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.
Preheat oven to 350 degrees F. Butter 2 heavy large baking sheets. With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4 inch diameter ball. Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart. Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 minutes. Using metal spatula, transfer cookies to rack and cool completely. (Can be made 2 days ahead. Store in a airtight container at room temperature).